The formation and development of Shandong cuisine is related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the cradles of ancient culture in China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. It has a vast territory, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and they are known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onion, Cangshan garlic and Laiwu ginger are all well-known at home and abroad.

Shandong cuisine, referred to as Shandong cuisine for short, is one of the eight major cuisines in China and the representative of the food culture in the Yellow River basin. Shandong cuisine can be divided into jinan cuisine cuisine, Jiaodong cuisine and Confucian cuisine. Taking jinan cuisine as a typical example, there are more than 50 cooking methods, such as stir-frying, stewing, steaming, boiling, smoked mixing and dipping in sauce. Jinan cuisine is famous for its fragrance, crispness, richness and pure taste, and is especially good at making soup, which is clear and turbid. Jiaodong flavor is also called Fushan flavor, including Yantai, Qingdao and other Jiaodong coastal local flavor dishes. This dish is good at seafood, good at cooking seafood, rare and multi-flavored, with more seafood and less seasoning to improve the taste.

In addition, Jiaodonglai is unique in cold spelling of colors and cooking hot dishes with colors. Confucian cuisine is exquisite in workmanship and comprehensive in cooking techniques, especially in roasting, frying, simmering, frying and roasting, and the production process is complicated. Dishes with simmering, frying and baking techniques often have to go through three or four processes to complete. "Good food is not as good as fine utensils." Confucius has always been very particular about containers, and silverware, bronzes and other famous tableware are all ready. In addition, the naming of Confucian cuisine is also very particular and has far-reaching implications.